Milk Chocolate Chip Cookies

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Chocolate Chip Cookies

Who doesn't love a good chocolate chip cookie? I am constantly on the search for good cookie recipes. Cookies in general are great. They are shareable, convenient, fun, delicious, and the dough usually is pretty good too. I will say that I have made some bad chocolate chip cookies in my day. It drives me nuts when the dough is really thin and the cookie spreads so much that the cookie is a flattened translucent looking patty. I am also so inconsolably upset when that happens. This recipe does NOT do that. and it makes a pretty good cookie.


Original Recipe: http://www.browneyedbaker.com/2008/06/21/thick-and-chewy-chocolate-chip-cookies/

Ingredients:
2 cups plus 2 tablespoons  flour

1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed brown sugar
1/2 cup white sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet or milk chocolate chips. milk chocolate chips will result in a sweeter cookie overall. 

Directions: 

1. preheat oven to 325 degrees. line a baking sheet with parchment paper. 

2. Mix dry ingredients expect sugar together- baking soda, salt, flour

3. Mix wet ingredients-butter, egg, vanilla, etc with sugars. beat with a hand mixer until mixed. Add dry ingredients to the wet ingredients. 

4. Stir in chocolate chips of your choice. 

5. Form 1.5 inch balls of dough. place on pan evenly and bake for 15-20 minutes. DO NOT OVER BAKE! 

The trick to a chewy cookie- which is my favorite kind, is to take them out when the edges brown and the middle is sort of soft set. Take the cookies out when you see this and then allow the cookies to sit on the baking sheet for a few minutes after removal from the oven so that the bottoms can continue to cook enough to create a cookie that is solid enough to be picked up but that won't be hard all the way through. 

Note that this recipe doubles well- thats what I did. and if you double the recipe, you're able to freeze extra dough and then thaw and bake it later...OR eat it in ice cream.. I'm not judging. 

Enjoy!